baking steel - how hot?
I have a thick baking steel that I was using for pizza. With pizza, I was looking for very fast bake (like 90 seconds). And where you might go 700F or higher with bricks or stone, I found that going much hotter than 600F with the steel was burning the bottom. So I have this notion (could be wrong) that steel needs to be less hot than stone.
Anyway .... now that I'm starting to learn about sourdough (woohoo) ... I just shaped two baguettes and they are proofing. I have one of those - not sure what they're called - perforated metal pans shaped like two baguettes that I figured I would use to hold some shape since I'm still learning how to work with sourdough and shape it (and I have A LOT of learning to do - I pretty much have shaped the ugliest baguettes in the world). But I'm kind of thinking I might try heating up the steel and using my pizza peel to try and load the baguettes directly onto the steel.
So how hot should I heat the oven with the steel in there? And how long should I leave the baguette's in there (I've been hearing 45 minutes on a stone - but I'd expect them to be black after 45 minutes on the steel). Or will the steam cool things down when I put water in a hot cast iron skillet in the bottom of the oven?